Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Oligosaccharides on Physical, Sensory and Textural Characteristics of Sponge Cake

올리고당을 사용한 스폰지 케이크의 물리적, 관능적 및 텍스쳐 특성

  • 이경애 (순천향대학교 식품영양학과) ;
  • 이윤진 (순천향대학교 식품영양학과) ;
  • 이선영 (충남대학교 식품영양학과)
  • Published : 1999.06.01
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Abstract

Effects of oligosaccharides substituted for sucrose on the sponge cake quality were investigated. Fructooligosaccharide and isomaltooligosaccharide were used as oligosaccharides. Oligosaccharides decreased batter specific gravity, and increased cake specific volume and expansion ratio, showing that oligosaccharides had higher foaming ability and foam stability than sucrose. Oligosaccharides darkened the crust and crumb color of cakes. Addition of oligosaccharides made cakes darker, softer, more moist and more acceptable as perceived by panels. The acceptability was significantly correlated with crust and crumb color, softness, moistness and flavor(p<0.01). The textural characteristics including hardness, chewiness and gumminess of cakes were decreased by replacing sucrose with oligosaccharides. The hardness, gumminess and chewiness among sensory characteristics were negatively correlated with acceptability(p<0.05). Therefore, oligosaccharides should be a good alternative for sucrose in cake making because the sponge cake quality was greatly improved by partial repacement of sucrose with oligosaccharides.

Keywords

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